Preparation

Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.

Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.

I have made this salad several times. It is amazing. the other reviewer complained of bitterness, I did not experience this, and have only used the freshest most tender brussells sprouts and fall harvested small beets. locally sourced. The dressing does need a boost - and so zest of orange in addition to the juice helps. I've substituted spinach for the radicchio, or a mix of both. Friends swoon for this salad.

the raw radicchio and brussels sprouts were tough and bitter. the dressing was not strong enough flavor to compensate for the bitterness. The beets were flavorless. Perhaps if the vegetables were roasted first, this would be a good salad.